Rinse the cherry tomatoes and cut in half. Place the tomatoes on a baking sheet lined with parchment paper. Sprinkle with some powdered sugar, and drizzle with some olive oil. Roast in a 180°C (approximately 350°F) oven for 10-15 minutes until the tomatoes are soft but not falling apart. Peel the garlic cloves, and finely dice two of them. Remove the leaves from half of the thyme, then finely chop.
Rinse the chili and halve lengthwise. Remove the seeds and finely dice. Mix the garlic with the thyme and salt. Sprinkle this mixture over the tomatoes, and mix together. Add the tomatoes to a prepared, clean jar. Layer the remaining garlic and thyme into the jar. Fill with the olive oil, and let marinate overnight.